Boston Cream Poke Cake

If you’re a fan of Boston Cream Pie, you’ll definitely want to try this delicious twist on the classic dessert – Boston Cream Poke Cake! This mouthwatering dessert starts with a simple yellow cake mix base, which is then transformed into a decadent treat by filling it with a luscious French vanilla pudding mix and topping it off with a rich chocolate ganache.

For a fun and unique take on the traditional recipe, try making a Boston Cream Poke Cake with a puff pastry base instead. The creamy filling and chocolate ganache pair perfectly with the flaky pastry layers, creating a dessert that’s sure to impress your guests.

Whichever version you choose, making a Boston Cream Poke Cake is super easy. Simply bake and cool your cake, poke holes all over the surface, and fill them with instant pudding mix. Once you’ve covered the entire cake in a silky smooth chocolate ganache, you’ll be ready to indulge in this heavenly treat!

How should I store this poke cake?

This delicious cake can be stored in an airtight container in the refrigerator for up to 2-3 days. After that, you may see the pudding start to separate and the cake get soggy.

Since this cake contains a lot of dairy ingredients, don’t leave it out at room temperature for too long.

Can I freeze this cake?

I do not recommend freezing this cake as it contains many dairy-based ingredients that will not hold up well to freezing and thawing.

Is this cake gluten free?

No, but you can make easy gluten-free poke cake by using gluten-free cake mix and pudding mix.

Recipe Notes:

Be careful not to over bake your cake or it will dry out. Follow the toothpick method, insert a toothpick into the center and if it comes out with a few crumbs, take it out of the oven. If it comes out battered, the cake needs more time and if it comes out clean, it must be removed immediately. If you don’t have a toothpick, you can touch the top and center of the cake with your finger. If it feels firm to the touch and bounces back, it’s ready to bake. If it wobbles or remains slumped, then the cake hasn’t finished cooking and needs more time.

Poke large, deep holes in the cake as soon as it comes out of the oven. Usually a few small taps are enough if you are pouring a liquid into a cake, however this pudding is quick to make and very thick. Don’t be afraid to poke holes in the cake. You can even use a cupcake corer if you have one, to cut holes for your pudding to fit into. Also be sure to poke plenty of holes throughout the cake so that the pudding can be enjoyed on each piece.

Don’t make the pudding ahead of time. It’s easy to be tempted to whip the pudding before the cake comes out of the oven, but if you do, it will set before the cake comes out and won’t fill the holes well. You may also end up with some lumpy or lumpy areas in your cake if you pre-make the pudding. Do this after the cake is baked and the holes are pierced and then pour it over the cake while it is still runny and not thick.

Heating the cream for the ganache can be tricky because you need it very hot but you don’t want it to burn. You should be able to heat it up for 1 minute without a problem, but make sure you give it a good stir at that point and then test the temperature. You will likely need to heat it up more, but I would cut the time down to about 30 seconds and make sure to stir it well after each microwave session so you don’t end up with burnt areas.

boston cream pie

Preheat oven to 350 and spray a 9×13-inch baking pan with nonstick spray.
In a large bowl, whisk together the yellow cake mix, 1 cup half and half, the eggs, and the melted butter until well combined, about 2 minutes.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
Use the back of a wooden spoon or other round tool to poke holes all over the cake. You want to make sure the holes are pretty big, so really poke a hole with whatever you’re using.
Pour the remaining 4 cups of half and half into a mixing bowl then mix the two boxes of French Vanilla Pudding Mix until blended.
Pour the pudding mix over the cake, then gently spread it evenly over the cake. Don’t wait for the pudding to thicken before serving.
Refrigerate the cake with the pudding for twenty minutes.
To make the ganache, place the heavy cream in a microwave-safe bowl and microwave for 1-2 minutes or until hot and almost simmering. It doesn’t need to boil, but it does need to be very, very hot.
While the cream is heating up, place the dark chocolate chips in a medium bowl. Pour the hot cream over the dark chocolate chips and allow to sit for about 1 minute.
Mix the chocolate chips and cream together with a fork, until the chocolate is melted and thickened, about 1-2 minutes.
Pour the ganache all over the cake and spread it into an even layer with a spreading spatula.
Refrigerate the entire cake for at least 2 hours or overnight to allow everything to set. Serve cold.

Boston cream pie

This Boston Cream Poke Cake is made with a yellow cake mix base, filled with a French vanilla pudding mix, and then topped with chocolate ganache.

Preparation time: twenty minutes

2 hours: 2 hours
Time to cook: 30 minutes
Total time: 2 hours fifty minutes
It serves:fifteen

Ingredients

15.25 ounce yellow cake mix box
5 cups half and half divided
3 big eggs
½ cup salted butter Melted
6.8 ounce boxes instant french vanilla pudding mix 2 boxes (3.4 ounces)
1 and 1/4 cup thick cream
10 ounce packet of dark chocolate chips

Instructions

Preheat oven to 350 and spray a 9×13-inch baking pan with nonstick spray.
In a large bowl, whisk together the yellow cake mix, 1 cup half and half, the eggs, and the melted butter until well combined, about 2 minutes.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
Use the back of a wooden spoon or other round tool to poke holes all over the cake. You want to make sure the holes are pretty big, so really poke a hole with whatever you’re using.
Pour the remaining 4 cups of half and half into a mixing bowl then mix the two boxes of French Vanilla Pudding Mix until blended.
Pour the pudding mix over the cake, then gently spread it evenly over the cake. Don’t wait for the pudding to thicken before serving.
Refrigerate the cake with the pudding for twenty minutes.
To make the ganache, place the heavy cream in a microwave-safe bowl and microwave for 1-2 minutes or until hot and almost simmering. It doesn’t need to boil, but it does need to be very, very hot.
While the cream is heating up, place the dark chocolate chips in a medium bowl. Pour the hot cream over the dark chocolate chips and allow to sit for about 1 minute.
Mix the chocolate chips and cream together with a fork, until the chocolate is melted and thickened, about 1-2 minutes.
Pour the ganache all over the cake and spread it into an even layer with a spreading spatula.
Refrigerate the entire cake for at least 2 hours or overnight to allow everything to set. Serve cold.